The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1887-03-18
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rhe Proper wsy Of Making This Fopuis,
and Sslabie Dairy Product.
We give below the mode of making
cheddar cheese. one of the most selling
in the market. The mornings and
evenings milk are together brought to
. temperature of about 80 deg. Fair
II the night has been warm. temper
ature of 78 deg. will give as great eff
fectiveness to q given quantity of rem
net as one of 81 deg. or 81 deg. would
give if the milk had been at lower
temperature for some hours Of cold
night. The evenings milk. having
been placed in shallow vessels during
the night to cool. and having been stir
rcd at intervals during the evening, i:
skinned in the morning. and the
cream. with portion of the milk. i.
heated up to 100 deg. by floating it in
tin vessels on the boiler. The whole
of it is then poured through proper
sieve into the tub-into which the
mornings milk is being also strained
as it arrives-so as to raise the whole,
rs we have stated, to from 70 deg. to
so deg. Fair.
The rennet, made from two or three
dozen wells. in as many quarts of salt
water. and allowed to stand three
weeks, is atlded-half pint to 100 gal
lons-and the curd should set in about
an hour. The small wells (rennets) OF
calves which are killed at a week old,
are preferred. and they should be
eighteen months old before use. The
curd is slowly cut with single long
blade, to and fro. through its depth, in
lines forming a four-inch mesh upon
the surface, and the whole mass is
gently turned over from the bottom
with skimming dish and the hand.
The whole is then again worked
throughout with shovel breaker
"a four-fingered paddle. with wires
across the fingers - great care
being taken to do it gently. so that the
whey shall not become toolwhite. The
curd is thus broken up into pieces not
much larger than peas, and ut least
half an hour is taken in the process.
Hot water is then let into the space
around and below the cheese tub, and
the whole is raised to 100 deg. Fahr.,
and this. too. very gradually. so as to
raise the whole by degrees. not heating
any portion to excess. This may take
half an hour. The hot water is then
drawn off and the curd is stirred by the
hand and skimming dish for another
half hour i'm the midst of its hot
whey. being at length reduced to a
mass of separate bits the size of small
peas.
The whey, after settling for half an
hour, is then removed-la,llcd, sy-
phoned, or drawn-tO its vat, where it
stands about six inches deep. and is
skinned next day, yielding butter
which should not exceed in quantity
six to eight ounces per cow per week
The curd stands half an hour after the
whey is drawn of, and it is often then
cut into four or five pieces and turned
over and left for half an hour, after
which it is again cut and left for Il
quarter of an hour. After this, it should
be in the slightest degree acid to the
taste. If allowed to become too acid,
it will not press into solid. well-shaped
cheese. but it will be apt to sink abroad
misshapcn. 1t is now torn into
pieces by hand. and left to cool; and
thereafter it is packed in successive
thin layers in the vat--a cylindrical
or wooden vessel twelve inches or
more wide and twelve inches deep
whence. after being pressed for half an
hour, it is taken out and broken up by
hand, and allowed again to cool.
Then. when cool. and sour, and dry,
and tough enough GALL this, of course,
being left to the judgment of the
it is ground up in the curd
mill. two pounds of salt being added
to 100 pounds of curd, and the whole is
to cool. and. as soon as cold,
it is put in the vat and taken to the
press.
The pressure on the cheese may be
1000 to 1900 pounds. The cloth is
changed next morning. A cheese
cloth coating is laced on it the second
day. and on the third day the cheese
may be taken from the press. placed in
the cheese-room. bandaged, and turned
daily. and afterwards less frequently.
The cheesc-room should be kept ut
nearly G5 degrees Fair. The cheese
will not be ready for sale for three
that is. it will not be in prime
for eating.-F'arn,, Field and